Eggplant Parmesan

To be honest with you, I have never had much luck cooking eggplant.  It usually comes out with a thick, tough texture.  But, this recipe looked so good that I decided to give it another try.  I am glad I did because my family really enjoyed it!  Even my 17 month old son liked it!

I served it with a spinach salad and toasted whole grain bread with Earth Balance Buttery Spread (a vegan butter spread which contains no trans fats) and garlic powder on it.

Ingredients: 

•  3 eggs
•  3 tablespoons water 
• 1 1/2 cup Italian flavored breadcrumbs (I used the Italian panko breadcrumbs which turned out nice) 
• 1/4 cup finely shredded Parmesan cheese
• 1 large eggplant, sliced into 1/2-inch slices 
• Canola oil for frying 
• Salt and pepper to taste (optional) 
• 1 cup finely shredded Parmesan cheese, divided 
• 2 cups mozzarella cheese, shredded and divided
• 3 cups pasta sauce 

• Tip 1: Pick a low sodium sauce or make your own from scratch.  I use a delicious sauce from a local restaurant called Mamma DiSalvo's.  You can get it in the grocery stores in the Dayton area.  It is not only delicious but contains only 130 mg sodium per 1/2 cup serving!  This is great for a pre-made pasta sauce...plus it tastes fantastic.  If you can't find any low sodium sauces that suit your taste buds, try making your own sauce from scratch then freezing it in batches to have on hand at all times.
•  Tip 2:  Use only a sprinkling of cheese to cut down on calories and fat.  Or, you can look for the vegan cheeses in the organic/health food section of your local grocery store.  These cheeses are made from plants and therefore contain no cholesterol, which your arteries will be thanking you for!  They melt well and taste pretty good, too!

Directions:
Whisk together the eggs and water in a pie plate.  Combine the breadcrumbs and 1/4 cup Parmesan in another pie plate.  

Coat the bottom of a heavy skillet with canola oil and heat over medium high heat.  Dip the eggplant slices into the egg mixture, then dredge in the breadcrumb mixture.  Cook eggplant until golden brown, about four minutes, turning once.  Place on a paper towel lined plate to absorb excess oil; season with salt and pepper.  Add more oil between fryings as necessary.

 

Preheat oven to 375 degrees.  Spray an 11 x 7-inch glass baking dish with nonstick cooking spray. Use a non-aerosol spray for a healthier option.  You can purchase a pump oil spritzer and fill with your favorite oil.  

Place eggplant slices in a single layer on the bottom of baking dish, cutting to fit if necessary.  Sprinkle with 1/4 cup of the Parmesan and 1/2 cup of the mozzarella cheese.  Repeat layers twice, ending with cheese.  Spoon 3 cups tomato sauce over the top.

Cover with foil and bake for 35 minutes.  Uncover and sprinkle with remaining Parmesan and mozzarella cheese.  Bake for ten more minutes or until cheese is melted and bubbly, placing under the broiler if desired for golden brown color.  

Let stand for 20 minutes before cutting and serving over spaghetti noodles or other pasta.

 Recipe taken from www.loriesmississippikitchen.com